1. Please respond to each question accurately and ensure your answers are supported by your
resume. Failure to agree to the statement below will disqualify you from further consideration
for the position.
A. Yes, I verify that I will respond with answers to this questionnaire that are true and accurate.
I accept that if my supporting documentation do not support one or more of my responses
to the questionnaire that my application may be rated lower and/or I may be removed from
further consideration.
B. No. I do not accept this agreement and/or I no longer wish to be considered for this
position.
2.
Select the one statement that best describes your highest level of experience as it relates to
your ability to perform the duties of the Cook position.
A.
I have independently performed all of the following duties. I am consulted by other
employees or in difficult situations regarding performance of these duties: Calculating
quantities of ingredients needed based on the number of portions to be prepared; Use high
volume cooking equipment to prepare food at the required temperature; Utilizing
measuring instruments to ensure proper volume of food such as meat, fish, poultry,
vegetables, salads, beverages, pasta, and baked products are prepared; Preparing food
using rotary ovens, deep fat fryers, meat slicers, griddles, or other cooking equipment; and
Sanitizing vegetable, meat, and salad preparation areas by using appropriate cleaning
agents.
B. I have performed the majority of the following duties with minimal supervision: Using basic
mathematical principles to calculate quantities of recipe ingredients for items served;
Monitoring electronic cooking equipment to ensure food maintains proper temperature;
Preparing meat, fish, poultry, vegetables, salads, beverages, pasts, or baked products;
Preparing food using deep fat fryers, griddles, or other cooking equipment; and cleaning
vegetable, meat, and salad preparation after use.
C. I have performed the majority of the following duties under close supervision: Recording
quantities of recipe ingredients for items served; Monitoring electroni cooking equipment to
ensure food maintains proper temperature; Assisting in the preparation of meat, fish,
poultry, vegetables, salads, beverages, pasta, or baked products; Assisting in the preparation
of food using cooking tools or equipment; and cleaning food preparation areas, utensils, or
other cooking equipment after use.
D. My experience does not match any of the statements above.
For each of the items below, select the one statement that most accurately describes your
training and experience using the scale provided.
A – I know little or nothing about this.
B – I have had study or training in this.
C – I have used my knowledge or ability, but I have been closely supervised.
D – I have used my knowledge or ability on my own, under normal supervision.
E – I am consulted by other journeypersons in difficult situations, or I am called on to do
unusually difficult jobs.
2. Store and account for food and equipment required to prepare menu items.
3. Prepare food using combination ovens, deep fat fryers, meat slicers, griddles, tilt grills,
kettles, or other cooking equipment.
4. Complete forms documenting quantities of items used in recipes for cooking meals.
5. Use measuring instruments to portion food for distribution.
6. Identify measuring instruments required for preparing food items.
7. Utilize measuring instruments to conduct volume food preparation of meat, fish, poultry,
vegetables, salads, beverages, pasta, or baked products.
8. Assist in preparing meals by following cooking instructions.
9. Calculate quantities of recipe ingredients for items served using basic mathematics or
measurement conversion.
10. Convert recipe ingredient quantities based on the number of portions to be prepared.
11. Use high volume cooking equipment to prepare food at the required temperature.
12. Sanitize vegetable, meat, or salad preparation areas by using appropriate cleaning agents.
13. Clean or sanitize cooking utensils and equipment after use.
14. Store ingredients in pantries, refrigerators, or freezers to maintain food quality.
15. Utilize mobile hot or cold carts to distribute food in predetermined quantities.
16. Combine ingredients into correct amounts in accordance with recipe directions.